Tortelli with Ricotta and Sage

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
65 min

DIFFICULTY
Medium

TYPE
First course

Tags

Medium, Anniversary, Gift foods, Impress guests, First course, 5 minutes, 60 minutes, Emilia Romagna, More than 1 hour, Butter , Egg, Flour , Ricotta, Sage

Ingredients for 4 people

For filling
1 tablespoon parsley chopped
1/2 cup Parmigiano Reggiano grated
1 pound ricotta
1 egg
Nutmeg to taste
Salt and white pepper to taste
For pasta
2 1/2 cups flour
3 eggs
3 1/2 tablespoons dry white wine
Salt to taste
For sauce
8 sage leaves
1/2 cup cream
1 1/2 tablespoons butter
1/2 cup Parmigiano Reggiano grated

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Ingredients

Preparation 60 minutes preparation + 5 minutes cooking

Prepare the filling: In a bowl, mix all ingredients together with a wooden spoon. Set aside to rest for 10 minutes. Prepare the dough: Make a well in the flour, add eggs, wine and salt, and knead until smooth. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes.

Prepare the sauce: Melt butter in a large pan over low heat. Add sage and sauté for 30 seconds, then pour in cream. Combine and cook for 3 minutes. Roll out dough with a rolling pin or pasta machine to a thickness of less than 1/8 inch.

Cut into 2-inch squares. Place one tablespoon of filling in the middle of one square and cover with another square, sealing the edges to prevent the filling from leaking out.